Niçoise-style potato and green bean salad
Warm potatoes and green beans tossed in a mustard and lemon dressing with olives, capers and white beans. A salad that works as a main, and it is good the next day, at room temperature.
Made without gluten ingredients.
Method
- Cut the potatoes into 3 cm chunks (leave the skins on if they are thin). Put them in a pan of cold salted water, bring to the boil and cook for 12 to 15 minutes, until a knife slips in easily.
- Trim the green beans and add them to the potatoes for the last 4 minutes of cooking. Drain well and leave to steam dry for 2 minutes.
- Meanwhile, slice the red onion half thinly. Halve the olives. Chop the parsley and roughly chop the capers. Drain and rinse the cannellini beans.
- In a large bowl, whisk together the Dijon mustard, olive oil, the juice of the lemon half and a pinch of salt.
- Add the warm potatoes and beans to the dressing with the cannellini beans, red onion, olives, capers and most of the parsley. Toss gently, so the potatoes soak up the dressing.
- Season with black pepper, scatter over the rest of the parsley and serve warm or at room temperature.
Tip Dress the potatoes while they are still warm, as they absorb far more flavour. Drain the capers and olives well before adding them.
Per portion
| Energy | 484 kcal |
| Protein | 15 g |
| Carbohydrate | 55 g |
| of which sugars | 7 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 15 g |
| Salt | 1.9 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes400 g
- green beans150 g
- olives60 g
- red onion½
- capers1 tbsp
- dijon mustard1 tbsp
- olive oil2 tbsp
- lemon½
- parsley½ bunch
- cannellini beans1 tin
